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The Chicago Manual of Style is published in hardcover and online. The online edition includes the searchable text of the 16th through 18th—its most recent—editions with features such as tools for editors, a citation guide summary, and searchable access to a Q&A, where University of Chicago Press editors answer readers' style questions.
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.
For example, Chicago style has focus on a thicker, taller crust, whereas a "New York Slice" is known to have a much thinner crust which can be folded. These different types of pizza can be advertised throughout the country and are generally recognizable and well-known, with some restaurants going so far as to import New York tap water from a ...
Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. [1] [2] People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary artist and culinarian are also used.
History of cooking – no known clear archeological evidence for the first cooking of food has survived. Most anthropologists believe that cooking fires began only about 250,000 years ago, when hearths started appearing. [8] History of Asian cuisine History of Chinese cuisine – marked by both variety and change.
Very short sections and subsections clutter an article with headings and inhibit the flow of the prose. Short paragraphs and single sentences generally do not warrant their own subheadings. Headings follow a six-level hierarchy, starting at 1 and ending at 6. The level of the heading is defined by the number of equals signs on each side of the ...
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Chicago tavern-style thin-crust pizza. There is also a style of thin-crust pizza known as "tavern style". [24] Residents of two cities claim to have originated it in the 1940s: Milwaukee [25] [26] [27] and Chicago. [24] [28] [29] This pizza has a crust firm enough to have a noticeable crunch and the slices are cut into squares, as opposed to ...